Move over Peanut Butter Fudge, a new PB king is in town with creamy and chewy peanut butter goodness, but when you need maximum peanut butter flavor, nothing beats this new ultimate Brownie Recipe!

ULTIMATE TRIPLE PEANUT BLONDIES

This recipe is one of the best variations to vanilla brownies, also known as blondies, especially if you are a peanut fanatic! Even if you aren’t obsessed with all things peanut butter, you will love these Triple Peanut Blondies. They are the perfect blend of salty and sweet, with creamy peanut butter adding so much flavor.

These delicious Triple Peanut Blondies are a great for potlucks, bake sales, or as an easy summer dessert. They are ready in less than an hour and use ingredients right from your pantry. You can easily double the batch to feed a crowd and bake in a 9×13 baking dish an extra 10 minutes or so. And they can be frozen, so you can have them whenever a peanut butter craving hits!

It’s important to use regular creamy peanut butter when you are baking. Look for a brand without added sugar or salt, but make sure it’s the kind that doesn’t separate. Oils will separate in natural peanut butter during the cooking process and your Triple Peanut Blondies will not cook right. The good news is regular ol’ peanut butter is about half the price of the natural stuff!

The salted peanuts make this Triple Peanut Blondies recipe extra delicious. Not only are they are pleasant crunch but they give balance to the sweet peanut butter chips and sugar. Just like a bit of sea salt completely changes caramel (like in Salted Caramels), that’s exactly what using salted peanuts does to these rich, sugary brownies!

Serve: You can keep Triple Peanut Blondies at room temperature for up to 4 days. Store in an airtight container lined with a paper towel.

Store: Keep your Blondies fresh longer by refrigerating in an airtight container or plastic bag for up to 1 week.

Freeze: Cool your Peanut Blondies completely before freezing in a sealed container. Freeze flat in a storage bag or in a container with parchment between layers so they don’t stick. Thaw on the counter to serve.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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